Pages

Tuesday, March 9, 2010

Salt Rubbed Roast Chicken

When I began to explore the possibilities of blogging, one of the first sights I discovered and tracked was Wandering Chopsticks. In addition to fantastic recipes, the site provided invaluable information on how to start a blog. I probably wouldn't be here now if it weren't for that information. I again tapped into the blog before Bob and I left for Vietnam and began our travels through Southeast Asia. I can tell you now, that in my very humble opinion, this is the best collection of Vietnamese recipes that I've ever found. What is equally delightful are the wonderful Western recipes the site contains. Though I've made the requisite changes to legally call today's recipe my own, that simply wouldn't be true. The concept and execution belong to Wandering Chopsticks. I hope you'll take a look at her recipe for Basic Baked Chicken. Since finding her recipe, I no longer brine my chickens before roasting and rely, instead, on a salt rub to provide flavor and keep the chickens moist. This is very easy to do and the best part of it is that the technique can be used for turkeys as well. I love poultry prepared this way. Here is my adaption for salt rubbed chicken. I hope you'll give it a try. I know you'll be hooked if you do.

Directions:1) Rub chicken, inside and out, with garlic salt and black pepper. Place on paper toweling and sit at room temperature for one hour.2) Squeeze juice of 2 lemons over chicken. Place lemons shells inside chicken with crushed garlic cloves and tarragon.3) Preheat oven to 425 degrees F. Cook chicken, breast side down, for 20 minutes. Reduce oven temperature to 325 degrees F. Turn chicken breast side up and bake for about another hour, or until skin is crisp and golden. Remove from oven and let rest for 15 to20 minutes before serving. Yield: 4 servings.

This salted roast chicken look delicious, earlier I did cook a salted chicken too, but my version was using rice cooker to cook, maybe you like to have a look later in my blog. I will bookmark this and cook it soon.

Awww, you are so sweet! Thanks for saying such nice things about me. I'm blushing! I didn't realize you were reading when you started your blog. I really must finish the series, but I sort of ran out of steam for finishing it.

It really wasn't my method since I cobbled together several other recipes as well. That's what cooking is all about.

Beautiful chicken! I'm a true believer in brining though and a hard headed bird to change - I don't generally brine smaller birds anyway. Interesting site - we have a very large Vietnamese population here on the Gulf Coast, so I see some familiar dishes for sure! Thanks for sharing that.

Oh dear sweet MAry,u have posted so muc since i last came here....am drooling over every recipe that have to catch up with....and to answer ue question...no am still posting on VSSF coz have a few drafts there ,infact jus did now ....and then will hop to BMS...VSSF is my baby but am already in love gearing up for BSM.....cheers and wonderful day ...lemme go back to ur fantastic chicken roast for now.....

now that looks DELICIOUS!!! Goodness.... I'm adding it to our recipe collection and hoping that my husband, the good cook in the family, will give it a try! THANK YOU FOR THIS. My mouth is watering... and thank you for stopping by my blog today!

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice